This warming stew is perfect for chilly days and evenings and features one of our favorite locals: The Ashland Food Co-op has been proudly partnering with Emerald Hills for over 20 years! Their pasture-raised and pasture-finished beef is an esteemed staple that is available from the Co-op Meat Department.
Click here to watch this amazing film by Katie Falkenberg that tells the story of our friends and this fourth generation ranching family.
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 cloves garlic, whole
1 medium sweet onion, chopped
1/4 cup tomato paste (optional)
1 12-oz. Caldera Lawnmower Lager
2 cups beef stock
1 lb. russet potatoes, peeled and cubed
2 stalks celery, chopped
18-20 baby carrots
3 sprigs of fresh thyme
1 sprig of fresh rosemary
1 tablespoon balsamic vinegar
Fresh parsley, garnish
Crusty bread, for serving
Preheat oven to 325
In a large Dutch oven start to brown the beef cubes with 1 tablespoon of olive oil. Add salt and pepper.
Add your onions and garlic. When the onions become clear in appearance, add the 12 oz of beer and beef stock to the beef.
The beer and beef stock will begin braising the beef. Place the lid on the Dutch oven and place in your oven at 325 for 90 minutes.
After 90 minutes, add your veggies to the Dutch oven. Place the stew back in the oven for 30 to 45 minutes.
Top with garnish and enjoy with a fresh crusty baguette from one of our Local Artisan Bakeries!